Chanterelle pie is a real autumn treat - chanterelles are at their peak in the forest now, so it's a real shame not to take advantage of them. Seasonal food is full of flavor and freshness, and we also support the nature around us. If you have the last of the summer tomatoes in the garden at home, just pick them and add them to the pie to give it a little more of that summer flavor. If you don't have rye flour at home or you don't like its earthy taste, replace it with semolina or wheat flour.
Ingredients:
For the crust:
- 1 2/3 cups (4 dl) rye flour
- 7 tbsp olive oil
- 3 tbsp flax seeds
- A pinch of salt
- 5 tbsp cold water
- 1 egg
For the filling:
- 4 eggs
- 1 cup soy milk (or any other plant-based or dairy milk)
- 1 tsp nutmeg
- A pinch of salt and pepper
- 1 tbsp dried oregano
For the vegetables:
- 100 g fresh tomatoes, sliced
- 1 medium fennel bulb, thinly sliced
- 200 g chanterelle mushrooms (halved)
- 50 g sun-dried tomatoes, soaked and chopped
- 2 sprigs of fresh rosemary
- 1 tbsp olive oil (for sautéing)
Instructions:
Preparing the crust:
- In a bowl, mix rye flour, flax seeds, and a pinch of salt.
- Add olive oil and stir until the mixture becomes crumbly.
- Add the egg and cold water, and knead the dough until smooth and elastic. If it’s too dry, add a bit more water.
- Shape the dough into a ball, wrap it, and let it rest in the refrigerator for at least 30 minutes.
Preparing the filling:
- In a bowl, whisk together the eggs and soy milk. Stir in nutmeg, salt, and pepper.
Preparing the vegetables:
- Heat 1 tbsp olive oil in a large pan and add the sliced fennel. Sauté for a few minutes until softened and lightly browned.
- Add the chanterelles and sun-dried tomatoes and sauté for another 5–7 minutes, until the chanterelles are lightly browned. Season with salt, pepper, and rosemary. Let it cool slightly.
Assembling the tart:
- Preheat the oven to 180°C (350°F).
- Roll out the chilled dough on a floured surface and transfer it to a tart pan lined with parchment paper. Press the dough gently against the edges of the pan and prick the bottom with a fork.
- Evenly distribute the sautéed vegetables (fennel, chanterelles, and sun-dried tomatoes) over the dough.
- Add the fresh tomato slices on top.
- Pour the egg mixture over everything, ensuring the vegetables are well covered.
Baking:
- Bake the tart in the preheated oven for about 35–40 minutes, or until the filling is set and golden brown.
Serving:
- Serve the tart warm or cold, garnished with fresh rosemary. It pairs well with a green salad and is perfect as a main dish or a snack.
